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["In a non-stick skillet melt the butter on low heat and then add the cream. Mix well and add the saffron powder or threads (see note for preparation).", "Bring to boil a large pot of salted water, cook the pasta for about 10-11 minutes al dente (read the cooking time on the package). Drain and transfer the pasta to the skillet, toss gently. Before serving sprinkle with ground pepper and Parmesan cheese.", "Note: The quality of ingredients used is very important for the outcome of any recipe. With regards to pasta in particular, I would suggest artisanal pasta such as Faella or Martelli versus a more industrial brand. In fact, artisanal pasta has rough and porous texture which sauces can cling to better, and it usually ""mantiene bene la cottura"" (keeps its ""al dente"" texture longer). If you can't find artisanal pasta, then I would recommend buying commercially available durum wheat semolina pasta - rigorously made in Italy, though! Saffron threads versus saffron powder: Saffron exists in two forms: threads and powder. The threads are the whole stigma while the powder consists of ground stigma. The threads are tastier and more genuine while the saffron powder loses its flavor rapidly and is very easy to contaminate with other, less-expensive powders of similar color such as turmeric. If you prefer to use the powder, you have to trust the brand you are buying. In case you are using threads, soak the saffron threads for 15 minutes in 5 teaspoons of liquid (hot -not boiling- water, broth or your cooking liquid) for every teaspoon of saffron. Then add the solution to the your dish. Generally speaking 1/2 teaspoon of saffron threads = 1/4 teaspoon of saffron powder, so as a rule use one half the amount of powder as you would threads"]
